Super Quick Tex-Mex Black Bean Tacos

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook black beans, pre-chopped onion and carrot, stirring, until tender, 3-4 minutes. • Reduce heat to medium-high and add garlic paste, Tex-Mex spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in the water and vegetable stock powder until slightly thickened, 1-2 minutes. Remove pan from heat. Lightly mash bean mixture with a fork or potato masher. Season to taste.

• Meanwhile, in a large bowl, combine deluxe slaw mix, plant-based aioli and a drizzle of the white wine vinegar. Season. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed though.